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To the cup of a blender, add the tomatoes, cucumber, bell pepper, onion, and garlic. Blend for two minutes.
While blending, add in the vinegar and salt. Slowly drizzle in the olive oil and continue to blend for another minute until a creamy and airy consistency is achieved.
Using a strainer, strain the mixture into a bowl with a lid. Use a spoon to move the mixture around the strainer to continue to let the mixture flow into the bowl. Discard the pulp left in the strainer.
Cover the bowl with the lid (or a large plate) and place it in the refrigerator for 5 hours or overnight for a richer flavor.
Serve cold and drizzle some olive oil as garnish.